Soups and Salads

Soups and Salads Cream of Potato Soup Julie Cerny 3 Cups Water 5 medium potatoes 3 chicken bouillon cubes ½ Cup finely chopped onion Thickening sauce: 1/4 lb. Margarine, 2 C. Milk, 45 Tbsp. Flour, ½ tsp. Salt and 8oz pkg. Cream cheese. Boil water, potatoes, bouillon cubes and onion until vegetables are done about ½ hour. Make a white sauce of margarine mixed with flour until mixture is melted and crumbly. Gradually add milk and whisk occasionally while cooking until thick. Add the salt and cut the cream cheese into cubes. Melt in the cream cheese and add the white sauce to the potato and onion mixture. Serves 10. This should be served in a crock pot as it may scorch in a regular pan on the stove. This is a good soup to make almost any day as most people have the ingredients on hand. I helped Doug on the phone one Sunday with a potato soup. He said Angie and Cameron loved it. Oyster Stew John and Wilma Sukup 2 Gal. Milk 4 Small Cans Oysters 4 T. Margarine Salt & Pepper to taste Heat milk slowly, add oysters and simmer 10 minutes. Add margarine. Serve. This was a favorite of John and Wilma Sukup. Also a favorite of Ray, Dan, and Dave Sukup. I hated the grainy taste of the oysters. Mother used to order these little beasts fresh from the grocery. They would come in a quart container. They were packed in their own slimy juice and my brothers and my Dad just pulled them out of the container and ate them raw! Mother always made Salmon Soup for me. It is made the same as oyster stew only substitute a can of Salmon for the oysters. I also have to have the little round bones pickedout of the salmon before putting it in the milk....and the black slimy stuff! Dried Beef Corn Chowder Gina Woods 1 C. Dried Beef (2 packages) cut into small pieces ½ C. Onion 2 Tbsp. Margarine 1 C. Water 2 C. Finely Chopped Potatoes 1 C. Milk 2 T. Flour 1 Can Cream Style Corn Salt and pepper to taste Cook onion, dried beef and margarine until onion is tender. Add water and potatoes. Cover and simmer 15 minutes. In separate small bowl, blend milk and flour until smooth. Add to potato mixture and add can of corn. Bring to boil while stirring. Cook one minute. Creamy White Chili Cheryl Kahl 2 lbs. Chicken breasts, cut into chunks 2 Medium onions 3 Tbsp. Garlic powder 1 Tbsp. Vegetable oil 34 cans Great Northern Beans, rinsed and drained 1 can (4oz) chopped green chilies 2 cans chicken broth (32 oz. Each) 2 tsp. Salt 2 tsp. Cumin 1 tsp. Pepper ½ tsp. Cayenne pepper 2 C. Sour Cream 3/4 C. Whipping cream Saute first four ingredients until chicken is no longer pink. Add next three ingredients plus all seasonings and bring to a boil. Simmer uncovered 2030 minutes. Remove from heat and stir in sour cream and whipping cream. Serve with crushed tortilla chips on top (optional). Yield 14 servings. Cheryl freezes half and serves the rest. Mexican Chicken Chowder Pat Cerny 1 ½ lbs. Boneless, skinless chicken breast ½ C. Chopped Onion 1 to 2 garlic cloves, minced 3 T. Margarine 2 chicken bouillon cubes 1 C. Hot Water ½ 1 tsp. Ground cumin 2 C Canned Milk 1 C. Shredded Monterey Jack 1 C. American Cheese (or use mix of Monterey Jack & Cheddar) 1 (16oz) can cream style corn 1 (4oz) can chopped green chilies, undrained 2 C. Cubed semicooked potatoes (or use frozen hash browns) ½ C. Celery 1/41 tsp. Hot Pepper Sauce 1 Medium tomato, chopped Cut chicken into bitesize pieces. In a Dutch oven, brown chicken, onion and garlic in the butter until chicken is no longer pink. Dissolve bouillon in hot water; Add to the pan along with cumin, potatoes and celery. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chillies and hot pepper sauce. Cook and stir over low heat until cheese melts; stir in the tomato and serve immediately. Pat Cerny and I are sistersinlaw and we are related on the Sukup side of the family also. Pat’s Grandma Frances Skokan and my Grandpa John Sukup were brother and sister. That means Pat’s Mom Ruby Skokan Demerath and my Dad John A. Sukup Jr. are first cousins. One time Pat and her sisters were painting “little Grandma’s” house in Creighton and when it came time to move the hutch....they decided not to move it and just painted around it. “Little Grandma” was Frances Skokan. Hamburger Soup JoAnn Pfeifer 2 lbs. Ground beef Broken spaghetti or noodles 1 qt. stewed tomatoes, chopped 1 medium onion, diced 1 C. shredded carrots 4 beef bouillon cubes 1 (10oz) can Cream of Mushroom soup 45 C. Water 1 C. Shredded potatoes Salt & Pepper to taste 4 tsp. Worcestershire sauce Brown ground beef and drain. Add the remaining ingredients and heat until the vegetables are done. This is better the second day after the flavors have had a chance to blend. JoAnn always serves this at their grandchildren Christmas gathering and it doesn’t last long. I worked with JoAnn at Thermal Design for 7 years. Fun!! JoAnn and I call each other on the phone to catchup. One night we visited over a hour on the phone! Country Potato Soup Marcella Frauendorfer 1 lb. Bacon, fried crisp & crumbled 1 C. Chopped onion 1 (24oz) pkg. frozen Hash browns 1 C. Chopped celery 1 C. Chopped Carrots 2 cubes chicken bouillon 4 C. Water In large heavy pan, place above ingredients and blend. Bring to boil and simmer 10 minutes. Add 1 C. Chopped ham, 1 or 2 cans Evaporated milk, 1 lb. Velveeta cheese cubed and pepper to taste. When soup is bubbling. Add mixture of ½ C. Flour mixed with water. Heat thoroughly but do not boil. This soup works good moving it to a crock pot to keep warm. It’s quite easy to make if one has all the ingredients. Marcella is a member of our Red Hat Society “The Bonnet Bunch”. Since we are neighbors we often go to the gatherings together. Chili Soup Julie Cerny 1 lb. Hamburger 1 med. Onion, finely chopped 1 T. Flour 1/8 tsp. Black pepper 2 tsp. Chili powder Salt to taste 1 C. Kidney beans 2 cans tomato sauce Brown hamburger and onion. Drain. Add flour and rest of ingredients. Put into crock pot and simmer. May need to add a little water if too thick. Grandma Wilma used to add a couple tablespoons of brown sugar! Secret ingredient!!! And Pat Donnelly would add lots of chili powder to give it that extra “kick”!!! Czech Garlic Soup Denny and Ruth Farnik Use 6 qt. pot Add 5 ½ quarts Cold water Dissolve 12 bouillon cubes in water and add to pot Add finely chopped whole garlic bulb Sprinkle Mrs. Dash seasoning Heat to boil and simmer until garlic is tender. Serve very hot. Denny Farnik and his wife Ruth Vonasek Farnik both graduated with Gene in 1957. We visited them in Arlington, Texas in 2003 on our winter vacation south. We had this Garlic Soup at their house. To serve add croutons as they do in Czechoslovakia or Denny likes to add a little Parmesan cheese and parsley flakes. Serve in a soup mug. Broccoli Soup Julie Cerny 2 C. Water 1/4 C. Onion chopped 1 bunch broccoli, cutup 1 tsp. Salt 1/4 tsp. Pepper 1 chicken bouillon cube White sauce: 1/4 C. Margarine 1/4 C. Flour 2 C. Milk 2 C. Cheddar cheese, shredded Combine water, broccoli, onion, chicken cube, salt & pepper in large kettle. Boil 1012 minutes. In separate small saucepan make white sauce by melting the margarine. Add flour and stir until smooth about 1 minute. Slowly add milk and cook until thickened. Add grated cheese and stir until melted. Add white sauce to vegetables that have not been drained. Heat through. Vegetable Beef Soup Julie Cerny 1 lb. Stew meat, cut in bite size pieces and fat removed. 2 Tbsp. Olive Oil. 1 Tbsp. Flour 4 Cups Water 1 medium onion, diced 2 Stalks Celery, cut in small pieces 23 Carrots, cut in small pieces 4 medium potatoes, cut in bite size pieces. 1 bay leaf Beef Bouillon cubes 1/2 C. Barley Corn Starch Kitchen Bouquet (In the ketchup section of grocery.... adds flavor and especially adds the nice brown color. A tablespoon will do) Put 2 Tbsp. Olive oil in heavy pan and saute meat in oil with 1 Tbsp. Flour. The meat will brown nicely. Add water, bay leaf and vegetables and simmer until vegetables and meat are tender. If more liquid is needed, add canned beef bouillon or beef bouillon cube melted in hot water. Simmer around one hour. Add the barley and a couple teaspoons of kitchen bouquet for good color. Before serving, mix 2 Tbsp. Cornstarch and 1/4 C. Cold water together and gradually add to soup while stirring. Let it bubble a bit and if it looks okay serve it up!!! It doesn’t have to be thickened.... your choice. We serve the little round oyster crackers and regular saltines with this soup. Chicken Noodle Soup Julie Cerny 34 chicken breast or chicken parts 4 C. Water Chicken Bouillon Bay Leaf 2 Stalks Celery 2 carrots 1 medium onion 1 pkg.

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